Raisin-Eggnog Bread Pudding

1. 1

   Butter or spray a 13x9 inch baking dish.

2. 2

   Put bread pieces in a bowl, pour eggnog over the bread and allow to soak for about 1 hour, or until all the liquid is absorbed.

3. 3

   Position oven rack in the middle position; preheat oven to 350u00b0.

4. 4

   In a bowl, whisk the eggs, yolks, sugar, brandy, and rum until thick and smooth.

5. 5

   Stir in the bread mixture and pour into prepared pan.

6. 6

   Sprinkle nutmeg over the top.

7. 7

   Place the dish in a large shallow pan, such as a roasting pan, lined with a dish towel.

8. 8

   Place the pan on the oven rack, and pour enough hot water into the larger pan to come halfway up the sides of the pudding dish.

9. 9

   Bake for 1 hour or just until the center is set when gently shaken.

10. 10

    Transfer to a baking rack to cool slightly.

11. 11

    Serve with freshly whipped cream.

* Per serving · 4 servings · Values may vary.